"Hui" is the abbreviation of Huizhou, "Huicai" is named after Huizhou, which prospered because of the rise of Huizhou merchants, and weakened because of the decline of Huizhou merchants. The development of the Huizhou merchant gang www.biquge.info the development of the Huizhou merchant gang stimulated the development of the hometown catering industry, which not only improved the level of Huizhou cuisine and became a necessity for banquets and entertainment, but also promoted Huizhou restaurants to spread all over the country. Wherever Hui merchants go, there is the shadow of Hui cuisine.

In the era of Huizhou kitchens all over the world, Huizhou cuisine reached its peak, and the operators not only inherited the culinary tradition of Huizhou cuisine, passed on the food customs of Huizhou people to other people, but also absorbed the strengths of each gang's cooking technology, and cooked all kinds of flavor. The developed dishes include: family portrait, phoenix returning to the nest, fried eel paste, bayberry balls, crucian carp in sand, silver bud pheasant, braised paddling, five-color hydrangea, three shrimp tofu, jade shrimp, braised roast, honey sauce fire party, fried pork with fermented bean curd, snow reflecting red plum, simmered bamboo shoots, squirrel yellow croaker, casserole duck wonton and so on. Nowadays, Hui cuisine still retains traditional delicacies such as a pot, a knife plate fragrant, pickled fresh and stinky mandarin fish, tiger skin hairy tofu, bamboo shoots, stewed soft-shelled turtle with ham, steamed stone chicken (i.e. stone frog), bayberry balls, phoenix stewed peony, lotus leaf steamed pork, green snail stewed duck, and neutralization soup.

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The main characteristics of Hui cuisine: the cooking method is good at burning, stewing and steaming, while there are few fried and stir-fried dishes, heavy oil, heavy color, and heavy fire.

The formation of Huizhou cuisine is closely related to the unique geographical environment, cultural environment and food customs of ancient Huizhou in the south of the Yangtze River. The natural environment of Huizhou, with its green trees, ravines and pleasant climate, provides an inexhaustible supply of raw materials for Huizhou cuisine. The unique conditions have become a powerful material guarantee for the development of Huizhou cuisine, and at the same time, a variety of customs and etiquette and seasonal activities in Huizhou have also effectively promoted the formation and development of Huizhou cuisine. In Jixi, in the folk banquet, the county has six large plates, ten bowls of fine points and four, Lingbei has four plates, a pot of food, Lingnan has nine bowls of six, ten bowls of eight and so on.

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Mei Shengyu replied to "oxtail civet on a snowy day, horseshoe turtle on a sandy ground". The oxtail civet cat, also known as the white front. Hui cuisine is good at burning, stewing, and steaming in cooking skills, while there are fewer fried and stir-fried dishes, and heavy oil, heavy color, and heavy fire.

The first is to use local materials and win with freshness. Huidi is rich in mountain delicacies, wild game, river fresh poultry, local materials make the local characteristics of the dishes outstanding and ensure freshness. The second is to make good use of fire, and the fire is unique. According to the texture characteristics of different raw materials and the flavor requirements of the finished dishes, they are cooked over high heat, medium heat and low heat. The third is to be adept at stewing, and the shade is appropriate. In addition to the techniques of exploding, stir-frying, boiling, frying, stewing, boiling, roasting, and boiling, it is especially famous for roasting, stewing, smoking, and steaming dishes. Fourth, pay attention to nature and nourish the body with food. Hui cuisine inherits the tradition of the same origin of medicine and food in the motherland, and pays attention to food supplements, which is a major feature of Hui cuisine.

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The heyday of Hui cuisine was the period when Hui merchants dominated China. To a certain extent, Huizhou merchants have made great contributions to the spread and development of Huizhou cuisine.

There are several theories about the spread and development of Hui cuisine:

First, it is said that at that time, Hui would put a table of hometown dishes on the table for business discussions, entertainments or gatherings of friends, as a sign of respect for VIPs. Because the materials and characteristics of Hui cuisine are unique and very representative. As a result, Hui cuisine began to move towards a trend of focusing on quality and diversified development.

The second is that Huizhou businessmen are all over the world, their roots are in Huizhou, and their tastes are also in their hometowns, so there must be supplies if they are in demand. As a result, Hui restaurants all over the country began to appear one after another. This has also promoted the development of the Hui cuisine system.

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From the late Ming Dynasty to the end of Qianlong in the Qing Dynasty, it was the heyday of the Hui merchants, and its strength and influence ranked first among the top 10 merchants in the country. Where there are Hui merchants, there are Hui restaurants. Huizhou people have opened thousands of Hui museums all over the country, and there are more than 140 in Shanghai alone, which shows its wide range and great influence.

In the long history, Hui cuisine has been eclectic, constantly summarized and innovated through the hard work of Hui chefs in the past dynasties. With local materials, rigorous selection of materials, ingenious use of fire, unique kung fu, good at stewing, appropriate shades, pay attention to food supplements, food supplements, pay attention to culture, profound characteristics and become elegant and vulgar appreciation, both north and south, unique, self-contained famous cuisine.

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The cooking method of Hui cuisine is to take local materials and win with freshness. Huidi is rich in mountain delicacies, wild game, river fresh poultry, local materials make the local characteristics of the dishes outstanding and ensure freshness. The second is to make good use of fire, and the fire is unique. According to the texture characteristics of different raw materials and the flavor requirements of the finished dishes, they are cooked over high heat, medium heat and low heat. The third is to be adept at stewing, and the shade is appropriate. In addition to the techniques of exploding, stir-frying, boiling, frying, stewing, boiling, roasting, and boiling, it is especially famous for roasting, stewing, smoking, and steaming dishes. Fourth, pay attention to nature and nourish the body with food. The raw materials of Hui cuisine are rich in resources, excellent in texture, inexhaustible and inexhaustible. Huizhou region has a mild climate and moderate rainfall, the four seasons are distinct, the products are abundant, rich in tea, bamboo shoots, mushrooms, fungus, chestnuts, yams and stone chickens, stone fish, stone ears, soft-shelled turtles, eagle turtles, civet cats and other mountain delicacies, the famous "Qi Hong", "Tun Green" is the world-famous Huizhou specialty.

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Hui cuisine is good at burning, stewing, and steaming, while there are few fried and stir-fried vegetables, heavy oil, heavy color, and heavy fire. Hui cuisine inherits the tradition of the same origin of medicine and food in the motherland, and pays attention to food supplements, which is a major feature of Hui cuisine.

Hui cuisine, because braised is a large category, and the "red" of braised is manifested in the sugar color. The requirements for fire power are demanding. The oil used for stir-frying vegetables is self-sown rapeseed oil, and a large amount of wood is used as fuel: there is a charcoal fire for warm stewing, there is a firewood for rapid burning, and there is a slow burning of tree blocks, which is more particular. The traditional heavy oil, heavy color, and heavy fire power have the special conditions of Huizhou.

When Hui cuisine goes to the whole country, it still maintains heavy color: the work of color mixing; Heavy oil: the power of seasoning; Heavy fire power: the work of quenching and tempering. Such as old or young, hard or soft, knotted or loose, etc. It is traditional for Hui dishes to be seasoned with ham. Making ham is also a popular home technique in Huizhou.

There are five or six hundred varieties in the history of Hui cuisine, and after selection, consolidation and innovation, there are now more than 3,000 new and old varieties. Its most representative dishes are: "Stewed soft-shelled turtle with ham", "Braised civet cat", "Stewed pigeon in Huangshan", "Steamed stone chicken", "Pickled fresh mandarin fish", "Mushroom box", "Wenzheng mountain bamboo shoots", "Double Burst String Flying", "Tiger Skin Hair Tofu", "Shiitake Mushroom Chestnut", "Bayberry Balls", "Phoenix Stewed Peony", "Double Crispy Pot", "Huizhou Balls", "Dried Roasted Meat with Clams", "Steamed Eagle Tortoise", "Green Snail Stewed Duck", "Fang Preserved Fish", "Angelica Roe Meat", "Yipin Pot", "Zhonghe Soup" and other famous dishes.